Chicken and dumplings – the ultimate comfort food. This classic dish, traditionally a labor of love requiring careful attention on the stovetop, gets a delightful makeover with the help of your trusty slow cooker. This recipe delivers tender chicken, fluffy dumplings, and a rich, savory broth, all with minimal effort and maximum flavor. Get ready for a heartwarming meal that’s perfect for chilly evenings or any time you crave a taste of home.
What Makes This Crock-Pot Chicken and Dumplings Recipe Special?
This recipe isn't just your average slow cooker chicken and dumplings. We've focused on creating a dish that's both incredibly flavorful and remarkably easy. We achieve this through a combination of techniques:
- Flavor-packed broth: We build a deeply flavorful broth using a combination of chicken broth, vegetables, and herbs. This ensures that every bite is bursting with taste.
- Perfectly tender chicken: The slow cooking process ensures the chicken is fall-apart tender, making it ideal for easy shredding.
- Fluffy, melt-in-your-mouth dumplings: We've perfected a simple dumpling recipe that results in light and fluffy dumplings that cook beautifully in the slow cooker's moist environment. They're not dense or gummy – a common problem with slow cooker dumplings.
- Minimal cleanup: One pot equals minimal cleanup! That's a win in our book.
Ingredients:
For the Chicken and Broth:
- 1.5 lbs boneless, skinless chicken breasts (or thighs for extra richness)
- 1 medium onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 cups chicken broth
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Dumplings:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 cup cold butter, cut into small pieces
- 1 cup milk
Instructions:
- Prepare the chicken and vegetables: Place the chicken, onion, carrots, and celery in the bottom of your slow cooker.
- Add the broth and seasonings: Pour the chicken broth over the chicken and vegetables. Add the thyme, rosemary, salt, and pepper.
- Slow cook: Cook on low for 6-8 hours, or on high for 3-4 hours, or until the chicken is cooked through and easily shreds.
- Shred the chicken: Remove the chicken from the slow cooker and shred it with two forks. Discard the bones and skin.
- Make the dumplings: While the chicken is cooking, prepare the dumplings. In a large bowl, whisk together the flour, baking powder, and salt. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Gradually add the milk, mixing until just combined. Do not overmix.
- Add the dumplings: Drop spoonfuls of the dumpling batter onto the top of the chicken and broth mixture in the slow cooker. Do not stir.
- Continue cooking: Cover and cook on low for another 30-45 minutes, or until the dumplings are cooked through and fluffy.
- Serve: Serve hot, garnished with fresh parsley, if desired.
Frequently Asked Questions (FAQs)
Can I use frozen chicken?
Yes, you can use frozen chicken breasts, but you'll need to add about an hour to the cooking time. Make sure the chicken is completely thawed before shredding.
What if my dumplings are too dense?
Overmixing the dumpling batter is the most common cause of dense dumplings. Mix only until just combined. Also, ensure your baking powder is fresh.
Can I use different vegetables?
Absolutely! Feel free to experiment with other vegetables like potatoes, turnips, or parsnips. Just add them along with the onions, carrots, and celery.
Can I make this recipe in a regular pot?
Yes! Follow the recipe instructions, but cook the chicken and vegetables on the stovetop until tender, then add the dumplings and simmer until cooked through.
How can I thicken the broth?
If you prefer a thicker broth, you can mix 1 tablespoon of cornstarch with 2 tablespoons of cold water to make a slurry. Stir the slurry into the slow cooker during the last 15 minutes of cooking.
Can I make this ahead of time?
This recipe is best served fresh, but you can assemble the chicken and broth in the slow cooker ahead of time and refrigerate it overnight. Then, cook it on low for a longer period the next day. Add the dumplings during the last 30-45 minutes of cooking.
This Crock-Pot Chicken and Dumplings recipe is a guaranteed crowd-pleaser. Enjoy the ease and the delicious results! Remember to adjust seasonings to your taste. Happy cooking!
